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Stuffed Grape Leaves Recipe

Stuffed Grape Leaves Recipe (Zeytinyağlı Yaprak Sarma)

Authentic Turkish Stuffed Grape Leaves made with tender vine leaves filled with fragrant rice, onions, olive oil, fresh herbs, pine nuts, and currants. Slowly simmered until perfectly tender, this traditional Zeytinyağlı Yaprak Sarma recipe is perfect as a meze, appetizer, or light meal.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Appetizer
Cuisine Turkish
Servings 6 servings
Calories 295 kcal

Ingredients
  

For the Grape Leaves

  • 500 g preserved grape leaves rinsed and soaked
  • Warm water for soaking

For the Rice Filling

  • 1½ cups short-grain rice Baldo preferred
  • 2 large onions finely diced
  • ½ cup extra virgin olive oil
  • 2 tbsp pine nuts
  • 2 tbsp currants
  • 2 tbsp tomato paste
  • 1 tbsp Turkish pepper paste biber salçası
  • ½ cup fresh parsley finely chopped
  • 3 tbsp fresh dill finely chopped
  • 2 tbsp fresh mint finely chopped
  • 1 tsp dried mint
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp paprika
  • 1 tsp Aleppo pepper pul biber
  • 2 tsp salt
  • 1 tsp freshly ground black pepper

For Cooking

  • 2½ cups hot water
  • Juice of 2 lemons
  • 3 tbsp extra virgin olive oil
  • Extra grape leaves for lining the pot
  • Lemon slices optional

Instructions
 

  • Step 1
  • Rinse the preserved grape leaves thoroughly under cold water, then soak them in warm water for about 20 minutes. Drain well and trim away any thick stems.
  • Step 2
  • Heat the olive oil in a large sauté pan over medium-low heat. Add the onions and cook until soft and translucent, about 8–10 minutes. Stir in the pine nuts and cook for another 2 minutes.
  • Step 3
  • Add the rice, tomato paste, Turkish pepper paste, currants, paprika, cinnamon, allspice, Aleppo pepper, salt, and black pepper. Mix well and pour in ½ cup of hot water. Cook for about 5 minutes until the rice begins to absorb the liquid. Remove from the heat and let cool slightly before mixing in the parsley, dill, and fresh mint.
  • Step 4
  • Place one grape leaf shiny-side down. Add about one teaspoon of filling near the stem end. Fold the bottom over the filling, fold in both sides, and roll into a compact cylinder. Repeat with the remaining leaves.
  • Step 5
  • Line the bottom of a wide pot with extra grape leaves. Arrange the stuffed grape leaves seam-side down in tight layers.
  • Step 6
  • Mix the hot water, lemon juice, and olive oil. Pour over the grape leaves until the liquid reaches about three-quarters of the height of the rolls. Place a heatproof plate over the top.
  • Step 7
  • Cover the pot and bring to a gentle simmer. Reduce the heat to low and cook for 50–60 minutes, or until the grape leaves are tender and the rice is fully cooked.
  • Step 8
  • Remove from the heat and allow the stuffed grape leaves to rest for about 20 minutes. Cool completely before serving. For the best flavor, refrigerate for at least 2 hours before serving.

Notes

  • Always soak preserved grape leaves to remove excess salt.
  • Use a good-quality extra virgin olive oil since it is one of the main flavors in this dish.
  • Do not overfill the grape leaves because the rice expands during cooking.
  • A heatproof plate placed on top keeps the rolls tightly packed.
  • Stuffed grape leaves taste even better the next day after chilling overnight.
  • Serve with plain yogurt, Turkish Cacık, or fresh lemon wedges.